Wednesday, December 28, 2011

What is it, you ask? It's a banquet fit for a queen. Lamb shanks encrusted with nature's ruby red and amber jewels. Oui, glistening apricots topped with the finest wild cherries from Maraschino! A chorus line of truffled potatoes flanked by pencil-thin asparagus and daubed with the most decadent of hollandaise sauces to make your mouth water! Notice how the quaint Alpine daisies playfully dot the table while luscious strawberries and creme dance with a salad made of a gelatine so wobbly you might wonder if it's had as much champagne as you have! This grand extravaganza is garnished only by the duskiest radish roses with a never fading blush!

And where did my luncheon come from? Why, from a smart little bistro downtown. I think it's called the A&P. It stands for Aristocratic and Palatable.

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